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BONELESS GOAT SHOULDER
Boneless meat from the forequarter, without nerves or tendons with a 95% visual lean. We are produiproducing this item individually or block packaged.
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Boneless mutton neck
Frozen meat product consisting of boneless neck and the top end of the loin.
The neck is separated from the carcass and the tendon removed. The whole necks can be cut in half, together with the top loin or separately. The product is frozen in block.
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Boneless mutton shank
Frozen meat product consisting of boneless fore and hind shanks. Fore and hind shank ratio may vary.
Shanks are boned and tendon removed.
The product is frozen in block.
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Boneless mutton shoulder shank off
Frozen meat product consisting of shoulder without the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned and shank removed.
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Boneless mutton shoulder shank on
Frozen meat product consisting of shoulder with the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned.
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Boneless mutton shoulder shank on vacuum pack
Frozen meat product consisting of shoulder with the shank 85% lean meat minimum.
Shoulder is separated from the forequarter slash boned and the shank is removed partially.
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Boneless netted mutton leg
Boneless mutton leg shank off. Legs are 2,5 kg plus with fat cover.
Leg is separated from the carcass including the chump, shank is removed. Legs are tunnel boned manually then netted and vacuum packed.
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Frenched Rack – 50/0 Denuded
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10kg
This cut is prepared from a rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The eye of the meat and the ribs are then cleaned of all meat and fat coverage.
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Frenched Rack – 75/25 – Seamed
No. per carton: approx. 14 x 2/VP
Carton weight: approx. 10.5kg
This cut is prepared from a standard rack. The chine and feather bones are removed leaving the ribs so that they can be separated by knife. The fell is removed by following the natural seam above the eye of the meat. The ribs are cleaned of all meat and fat (frenched) to a distance 25mm from the eye of the meat.
Optional specifications:
- rib length
- length of frenching.
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FROZEN GOAT TRUNK 90/10
Boneless meat without tendons, abscess and with a really lean quality. It comes from the mutton neck, breast and flank and shanks. It is a perfect meat for reprocessing or making derivative mutton products.
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Goat 6 way cut
Frozen goat carcass cut into 6 way cuts.
The whole carcass is cut in 6 pieces, 2 fores, 2 middles and 2 hinds
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